Rich purple with opaque core, disinctive viscosity, opens with impressive aromas of thyme and liquorice, a touch of tobacco, some crushed ivy leaves, lots of dark berries, in addition nougat and cedar wood, allspice and After Eight, complemented by flintstone – powerfull and deep. Dry, structured and compact; its tight structure calls for a decanter, black mulberry and currant, great potential which will in the course of time, mirror the slate soils. Be careful! Label-addicts! Learn something new!
Smoked sol-eggs with truffled brie, 15-hours brisket from angus beef, jugged hare with elderberry pulp, venison terrine with juniper, spare ribs with home-made rub, crunchy wedges and chimichurri dip, in case the rib eye takes a month more, fried thyme pasta and one summer truffle per person, watching semi finals upwards – or on the road.
Harvested october 2015, selective picking into small boxes, due to the windy site and scarce soils as well as a northern orientation, perfect ripeness. Gillesberg – the highest elevation in Rust – quasi-monopollage.
Destemming, closed mash fermentation for 3 weeks, gentle pressing, maturation in 300-l oak barrels for 18 months.
| Serving temperature | 16–18° C (60–64° F) – definitely use a decanter! |
|---|---|
| Bottling | End of June 2017 |
| Alcohol | 15,0 Vol.% |
| Acidity | 5,0 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l bottle and Magnum with screw cap double magnum with natural cork |